Preheat the oven to 160°C fan bake. 

Stir together the bananas, coconut, oil, both sugars, eggs, vanilla and salt until well combined. Set aside for 10 minutes to soften the coconut.

Combine the flour, baking powder, baking soda, cinnamon and nutmeg and add to the banana mixture.

Stir everything together, making sure there are no pockets of flour in the batter. Pour into the tin and bake for about 35-40 minutes, or until a skewer inserted into the centre comes out clean. Cool for 20 minutes, then remove from the tin to a cooling rack and cool completely.

Dollop the icing over the cake and swirl with the back of a spoon.

Whipped Chocolate Cream Cheese Icing

INGREDIENTS
100 grams cream cheese, at room temperature
100 grams butter, at room temperature
2 cups icing sugar, sifted
¼ cup good-quality dark cocoa (I used Valrhona)

METHOD
Beat the cream cheese until smooth with no lumps. Add the butter and beat again until light and fluffy. Add the icing sugar and cocoa and beat until well combined. Use immediately or chill for a little while if you want a firmer texture.